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Tuesday, January 31, 2012

BASIC PANCAKE RECIPE. WORLD PANCAKE RECIPES. TEN GENERAL COOKING TIPS

BASIC PANCAKE RECIPE. WORLD PANCAKE RECIPES.

TEN GENERAL COOKING TIPS

ALICHIA- ETHIOPIAN PANCAKE

ANY COOKING TIPS CONTRIBUTED BY YOU WILL BE PUBLISHED IN THIS POST. JUST WRITE IT DOWN IN COMMENT BOX.THANK YOU.SIE GAVE A TIP ON MAYONNAISE IN THE EARLIER MEATBALLS POSTTHANK YOU SIE, CONTRIBUTIONS ARE MOST WELCOME TO BE SHARED.

TEN GENERAL COOKING TIPS-

1-How long to deep fry oysters? - Shortest time possible, basically, as long as it takes for the batter to cook. Oysters will shrink and become tough if cooked too long.

2-What oil do you use to fry shrimp? - Canola oil, or virgin olive oil- seafood is best cooked at high temperatures, so it's best to use oils that can take the heat...

3-How to make beans less gassy? Soak them in water for several hours, and change the water several times during the soaking time

4-How to remove the bitter taste from citrus fruits? - The bitter taste comes from the white flesh between the outer skin and the fruit. Avoid eating that and it will help a lot

5-How long do you steam fresh green beans? - It takes about 8 min. The color of the bean becomes bright green, it is then cooked"al dente"(crisp tender)

6-How much juice in a lemon? - Onelemon yields about 2-3 tablespoons of juice.

CREPES

Are pancakes or for breakfast or dessert? Breakfast

Acrêpe orcrepe is a type of very thin pancake, usually made from or buckwheat flour, served with a variety of fillings, from the simple "with sugar" only, to the elaborate "savory fillings"

BELOW, IS A GREAT TIP FROM A FRENCH LADY, MARIE HARMONY ON CREPE .

They all seem delicious, I would like to try every one of them.In France, in Brittany especially Crepes are very important, they can be eat as a full meal, the flour used is different for savoury and sour crepes. In the ones we eat as a dessert I always add 2 drops of orange blossom water, it's delicious.
THANK YOU VERY MUCH MARIE FOR THE ORANGE BLOSSOM WATER TIP...
Now I know what I will cook myself tomorrow - I will be on for a Crepe Party!!Thanks Wan and enjoy a lovely day!

7- How to prevent eggplants from browning? - Add a spoon of milk to a bowl of water and soak the cut eggplants in the water. The eggplants will retain their color without browning

8-How do you know when to flip a pancake? - When the edges look dry and the top stops bubbling - you only flip it once

4.Saccharine seasonings- sugar, honey10- Mayonnaise or salad dressing (Miracle Whip).. Either of these two makes pancakes very fluffy

HOW TO MAKE PANCAKES FROM SCRATCH?PANCAKE RECIPE

Ingredients: Serves 4 persons

2 cups plain flour

3 tsp baking powder

1 tsp salt

2 tbsp sugar

1 egg

1 1/2 cup milk

2 tbsp melted butter

½ tsp vanilla

Mix all dry ingredients in a medium size bowl. Beat egg separately in smaller bowl and mix in milk, butter and vanilla (flavoring). Combine both wet and dry ingredients together in one bowl and stir until well blended. Leave for 10 minutes.

Heat up griddle or frying pan and coat it with butter. Pour about 1/2 cup of batter for each pancake into pan. When top bubbles stopped and the sides are set, turn them over and cook until the pancakes are a light golden brown in color. Butter pan in between batches.

BLUEBERRY PANCAKE

VARIOUS SERVINGS:Depending on the region, pancakes may be served at any time, with a variety of toppings or fillings including sweets, savory, chocolate chips, fruit, syrup, veggie or meat..

PANCAKE RECIPES AND VARIETIES

PALACINKY

The Slovakian ‘Palacinky’ pancakes are thin and filled with apricot, plum, lingonberry, strawberry or apple jam, chocolate sauce or hazel nut spreadIn some Scandinavian countries they are served with jam as a dessert with a variety of savory filling s.

Potato pancake called ‘raggmunk ‘ contain shredded raw potato, and may contain other vegetables (sometimes the pancake batter is omitted)

A special Swedish pancake issaffron pancake made with saffron and rice, baked in the oven.

In Finland pancakes are usually eaten as dessert with whipped cream and/or pancake-jam, sugar or vanilla ice-cream.

An Austrian dessert, “keiserschmarrn”is a light, caramelized pancake that is split into pieces, filled with fruits and/or nuts, sprinkled with powdered sugar and served with a fruit sauce

Dosa, appam, neer dosa and uttapam could be said to be other Indian pancakes. They are prepared by fermenting rice batter and split skinned urad beans(black lentils) blended with water.The Punjabis "meetha pooda" are a common breakfast food item in the Punjab. It is a sweet pancake which can be eaten with pickles and chutney.

In Hungary, pancakes called "palacsinta", made from flour, milk or soda water, sugar and eggs. Sweet wine is added to the batter. The filling is usually jam, sugar and ground walnuts or poppy seeds, sugared cottage cheese, sugared cocoa or cinnamon powder, but – especially in “hortobagyi palacsinta”,– meat and mushroom fillings are also used. “Gundel palacsinta” is a Hungarian pancake, stuffed with walnuts, zest, raisins and rum, served in chocolate sauce. The dish is often flambéed. Hungarian pancakes are served as a main dish or as a dessert.

NALESNIKI

In Poland, thin crêpe-style pancakes are called “naleśniki “ (pronouncednaleshniki) , they can be served with a variety of savory or sweet fillings as a main dish or a dessert. Sweet fillings include fresh fruits, jams, and soft white cheese with sugar. Savory fillings include fried vegetables, fried chicken, minced meat, add a variety of ingredients such as potatoes, mushrooms, cabbage- They were then adopted in Russian and Ukaraine cuisines, which call themnalesniki also.

APAM BALIK

Here in Malaysia, we have apam balik or terang bulan. It is a rich pancake-like dessert, filled with liberal amounts of butter or magarine, and sprinkled with sugar, coarse nut and corn in syrup.The ancient Greeks make their pancake using spelt flour, topped with honey, sesame and cheese oranother variety using wheat flour, olive oil, curdled milk and honey.

MY GREAT BLOGGER FRIEND PRATHIBAA SAID

Hi Ms Wan, this is such a great informative post on pancakes. I didn't know such a simple looking pancake can have this much varieties :)I prefer making oatwheat flour-mealpancakes with sliced bananas and a tbsp of honey or brown sugar, a very healthier breakfast option over flour pancakes. My kids love them, they never got to know there is oats in it.. Thank you very much Prathiba for your contribution.. have a nice day

ANOTHER GREAT BLOGGER FRIEND DR JEHANNE SAID:

Hello wan, I really enjoyed reading through this versatile post, with a lot of anecdotes and varieties of pancakes done internationally..amazing u managed to compile so much on the topic..we love pancakes for breakfast, and I particularly lurve crepes withlots and lots of chocolate and peanut butter..yum!

Thank you very much Dr Jehanne for your tips. have a great day .

MALAY- KADAZAN GIRL IN HER 2 COMMENTS SAID:

First comment- i think " lempeng" should be included as pancake

Second comment-I am happy that Katrina also feels lempeng should be also included. If I am not mistaken in Sabah apam balik is more known as apam manis.

Many thanks Malay-kadazan girl. for your opinion and i agree with you on this.

MY LONG TIME FRIEND KATRINA OF " WOMAN724" SAID:I feel our " lempeng" shld be included as it is normally served for breakfast? Especially those with mashed bananas and a little of coconut (grated) in it, and have them heated on banana leaves..Banana gives its natural sweetness, coconut the creamy taste and with the banana leaves... simply sedap!I don't know the resepi, late mum in law's favourite breakfast special - shld have learnt from her.Thank you very much Katrina for your great suggestion and tip.

MY GREAT BLOGGER FRIEND, SUTAPA SAID

Very useful tips and love to know all about pan cakes.I live in West Bengal a state of India where we make a pancake with flour, rice flour semolina mixed with milk and filled with coconut and jaggery called patishapta. This sweet pancakes also taste awesome!

Many thanks to you Sutapa for the great tips- semolina and rice flour.

ANOTHER GREAT BLOGGER FRIEND, KRISTEN SAID:

I love pancakes. I just found a great gluten free recipe that uses sorghumflour instead of wheat. It had sour cream and raisins in it for a great taste and texture.

Thank you Kristen for this great tip- healthy and new ingredients too.

Only now i discovered that pancake is such a versatile food, just like the meatballs. They are appreciated all over the world, in very many fillings and cooking varieties.. Which pancake would you like to try?.

They all seem delicious, I would like to try every one of them.In France, in Brittany especially Crepes are very important, they can be eat as a full meal, the flour used is different for savoury and sour crepes. In the ones we eat as a dessert I always add 2 drops of orange blossom water, it's delicious.

Now I know what I will cook myself tomorrow - I will be on for a Crepe Party!!Thanks Wan and enjoy a lovely day!

Salam marie, how are you doing? many thanks for coming over with agreat tip. i have published this in my post... you can check this,glad you are going to try the others too...versatile pancake, have a nice day dear

hi julie, thanks for coming and liking this post... since these findings, i am now more interested in making pancakes cos its fun to try out simple cooking that has so many different yummy fillings... have a great day dear

hi linda, many thanks for coming over. your kids will love these pancakes with fruits, peanut butter, cheese etc and its easy for you to prepare.. hugs ..hugs and see you soon, looking forward to visit you, have a great day dear

yummy and this is so delicious Wan..I usually make pancakes for breakfast for my kids..a simple maple syrup and butter would do and some fruits and breakfast is done hihihi..I am now hungry Wan..thank you for your post it made me smile ;)

hi sie, many thanks for coming over,i sure know you can make pancakes easily..and explore the recipes and savor them all.. i want to try out the cheese, fresh orange juice and mushroom recipe.. then top up with peanut butter.. ha ha my own taste buds..have a great day dear

Hi Ms Wan, this is such a great informative post on pancakes. I didn't know such a simple looking pancake can have this much varieties :)I prefer making wheat flour-oatmeal pancakes with sliced bananas and a tbsp of honey or brown sugar, a very healthier breakfast option over flour pancakes. My kids love them, they never got to know there is oats in it..

Hello Wan,your versatile post on pancakes is such a great read, I am amazed that you manage to compile so much about this delicious recipe, with international varieties..we love them for breakfast, although I prefer crepes..thinly done with lots of chocolate and peanut butter,..yum!

Hello wan, I really enjoyed reading through this versatile post, with a lot of anecdotes and varieties of pancakes done internationally..amazing u managed to compile so much on the topic..we love pancakes for breakfast, and I particularly lurve crepes with lots and lots of chocolate and peanut butter..yum!

Hi Diana, I am sure our lempeng is pancake, but it did not get any attention, may be cos its too plain, they prefer to recognize the apam balik instead., which to my opinion is actually a dessert.. what says you, thanks for coming over and have a nice day.

Hi,Very useful tips and love to know all about pan cakes.I live in West Bengal a state of India where we make a pancake with flour, rice flour semolina mixed with milk and filled with coconut and jaggery called patishapta. This sweet pancakes also taste awesome!

Hi Kriste, many thanks for coming , so glad to hear from you- next time if have difficulty in reaching you again, I will go through Ann’s blog. ha ha I like your great and publishing it now in my blog. have a nice day dear

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You can choose from these three different mixers to fulfill your daily needs. I baked up all six loaves, three each of wheat and rice-oat. The pulp is emptied into one container for waste while the juice pours into a separate container.